The Pretty Piggy Bakery in Oklahoma City: Savory and Sweet Pastries with a Butcher-Shop Foundation

The Pretty Piggy Bakery is a hybrid operation in Oklahoma City that combines a working butcher counter with an in-house bakery, producing everything from croissants and sourdough to sausage rolls and meat pies. Located in a neighborhood retail space, it operates at a smaller scale than chain bakeries but larger than most home-based operations, positioning itself as a destination for customers who want both high-protein breakfast options and traditional baked goods in one stop.

What The Pretty Piggy Actually Is

The business runs a full-service butcher shop with an attached bakery kitchen. The butcher side stocks fresh cuts, house-made sausages, and prepared meat products; the bakery produces laminated doughs, yeasted breads, and filled pastries, many incorporating pork from the butcher counter. This model is uncommon in Oklahoma City, where most bakeries operate independently of meat retail and most butcher shops do not produce their own pastries on-site.

Menu, Pricing, and Daily Offerings

Bakery items typically range from $4 to $9 per piece or loaf. Croissants and pain au chocolat cost around $5; sourdough boules run $6 to $7; meat pies and sausage rolls are $6 to $8. The butcher side offers ground beef at approximately $8 to $12 per pound depending on fat ratio, and specialty sausages range from $6 to $10 per pound. Specific pricing may shift with ingredient costs; confirm current prices by phone or visit.

The bakery produces fresh items daily but not all products appear every day. Laminated doughs (croissants, Danish pastries) are typically available Tuesday through Saturday mornings. Sourdough and rye loaves bake on a 2- to 3-day rotation. Meat pies and savory pastries usually appear Thursday through Saturday. The butcher counter stocks meat year-round.

How It Compares to Other Oklahoma City Bakeries

Most Oklahoma City bakeries focus on cakes, cupcakes, and decorated items for events or retail cases of generic pastries. The Pretty Piggy prioritizes technique-driven laminated doughs and whole loaves, which puts it closer in scope to places like Epic Cafe + Bakery (known for its sourdough and coffee program) but with a meat-shop integration that no other comparable bakery in the city offers. Those seeking event cakes or box cakes should look elsewhere. Those wanting a strong croissant or a meat pie with butcher-quality filling should start here.

Who It Suits and Who It Does Not

The Pretty Piggy works best for: customers who bake or cook at home and want high-quality pastry dough and fresh meat in one trip; people who eat savory breakfasts and want a sausage roll or meat pie with real butter lamination; those interested in nose-to-tail butchery practices tied to a finished product. It does not suit customers seeking custom cakes, decorated desserts, or a broad retail selection of different cake styles, nor does it serve walk-in diners or a seated cafe setting.

What to Expect on a First Visit

Plan to arrive during morning hours when laminated doughs are freshest, typically between 8 a.m. and 10 a.m. Parking is lot-based; arrive early on weekends to secure a spot. The butcher counter operates with a typical service model: specify your cut and weight, and staff wrap it for you. The bakery section is self-service or staff-bagged depending on the item. Most transactions take 10 to 15 minutes. The space is not designed for lingering; this is a grab-and-go destination or a stop on a cooking mission.

Hours, Parking, and Logistics

The Pretty Piggy typically opens at 8 a.m. and closes between 5 and 6 p.m. Tuesday through Saturday; it is closed Sunday and Monday. Parking is free, lot-based, and shared with neighboring businesses. The storefront is accessible by car from main roads in its neighborhood; public transit options should be verified with the city's transit authority. Call ahead to confirm hours on holiday weekends, as these often shift.

The Pretty Piggy deserves its spot in Oklahoma City's food landscape because it executes two difficult skills simultaneously: proper lamination and whole-loaf fermentation, paired with the discipline required to run a real butcher operation. Few bakeries in the region do either one consistently; fewer still do both.